Sour-Wild Ale

Beers can be soured in one of two ways.  Brettanomyces is a wild yeast that will eat more sugars than most others leaving beer very dry with residual acids.  There are many brett strains that will produce different flavors and aromas.  Bacteria like lactobacillus and pediococcus will also produce lactic acid and are used in beers like gose, Berliner weisse and lambic.  Some brewers will add lactic acid to the beer to sour it instead of introducing the actual bacteria into the brewery.

A

  • Almanac - Farmers Reserve Citrus
  • Almanac - Citra Sour
  • Almanac - Hoppy Sour El Dorado
  • Avery - Certatio Equestrus
  • Avery - Expletus
  • Avery - Apricot Sour

B

  • Brooklyn - Bel Air Sour
  • Brooklyn - Kiwis Playhouse
  • Bruery - Bouffon
  • Bruery - The Wanderer
  • Bruery - Sans Pagaie

D

  • Du claw - Sour Me Peach Cobbler

E

  • Evil twin - Woodys Orange Cream

G

  • Garvies point - Sour Batch Citra

H

  • Hof ten dormaal - Zure Van Til Donk

N

  • Nightmare - Slow Slicing

S

  • Skygazer - Watercolors Go To

T

  • Timber ales - I Must Be Dreaming

V

  • Victory - Sour Monkey